Ingredients
1 1/2 cups old-fashioned rolled oats
1 cup spelt flour, such as Bob's Red Mill
1/4 cup plus 2 tablespoons packed light-brown sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup finely chopped walnuts
1/4 cup flaxseeds
1 stick cold unsalted butter, cut into small pieces
1/4 cup cold sour cream
Soft-ripened cheese, such as Harbison or Brie, for serving (optional)
Preparation
Preheat oven to 350 degrees. In a bowl, toss together oats, flour, brown sugar, baking soda, salt, walnuts, and flaxseeds. Add butter; work in with your fingers or a pastry blender until small pea-size clumps form. Stir in sour cream just until combined.
Roll dough between two sheets of parchment into a 12 1/2-by-12-inch rectangle, 1/8-inch thick. Using a sharp knife or a pizza wheel, cut into 4-by-1 1/2-inch rectangles. Transfer to parchment-lined baking sheets, about 1/2 inch apart; freeze 10 minutes.
Bake, rotating sheets halfway through, until crisp and golden along edges, 12 to 14 minutes. Transfer sheets to wire racks; let cool completely. Serve with cheese. Crisps can be storedin an airtight container at room temperature up to 5 days.
